5 1/2 c. chicken stock
3 Tbsp. olive oil, divided
1/2 lb. portobello mushrooms, thinly sliced
1/2 lb. white mushrooms, thinly sliced
1 medium onion, diced
1 1/2 c. Arborio rice
1c. dry white wine
salt to taste
freshly grated pepper to taste
2 Tbsp. butter
2c. cooked chicken, diced or shredded

Warm broth over low heat.

Heat 2 Tbsp. olive oil in a large skillet over medium-high heat. Stir in mushrooms; cook until soft, about 3 minutes. Remove mushrooms and liquid and set aside.

Add 1 Tbsp. olive oil to skillet. Add onions and cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When rice is a pale, golden color, add wine, stirring until the wine is fully absorbed. Add 1/2 cup warm broth to the rice and stir until the broth is absorbed. Continue adding the broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender, about 15-20 minutes.

Add reserved mushrooms with liquid, butter and diced chicken. Season to taste with salt and pepper.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MEANMOM1015.

 

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